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North Bergen, NJ

908-229-1173 |


Institute of Culinary Education

New York, NY

  • Culinary Arts Degree, March 2017


Rutgers University

New Brunswick, NJ

  • Bachelor of the Arts in Communication and Human Resource Management, May 2015

  • Graduated Magna Cum Laude in top 2% of class


WORK EXPERIENCE________________________________________________________________________________________

232 Bleecker New York, NY

Dig Restaurant Group – Executive Chef, Suzanne Cupps


Sous Chef November 2019-present

  • Helped open brand new restaurant in West Village, Dig Inn’s first full service concept

  • Responsible for ordering all market produce and keeping a tight inventory

  • Head of all social media, help with marketing plans

  • Manage a kitchen staff and lead in cookery/expertise in fresh pasta and wood-fire grill


Untitled New York, NY

Union Square Hospitality Restaurant Group – Executive Chef, Suzanne Cupps


Sous Chef April 2019 – November 2019

  • Manage a kitchen staff of 15-20 people ensuring that the standards of the company are upheld at all times

  • Develop and present menu ideas and assist in seasonal switches

  • Expedite orders during lunch service while working with front of house to make certain service goes smoothly and guests are happy

  • Manage inventory and food cost while taking the lead on all produce orders

  • Helped facilitate two concept changes

  • Worked with Suzanne Cupps at special events such as: James Beard House Dinner, City Harvest Dinner at the Cadillac House, Private dinner for the President of Albania etc.

Marketing Liaison April 2019-November 2019

  • Main point of contact for all marketing and PR inquiries

  • Serve as a channel between marketing and PR to share business problems, initiatives, promotional ideas and event opportunities

  • Drive projects internally and assist in hitting deadlines by spearheading the execution of marketing initiatives within the business

  • Day-to-day social media support and content creation

  • Maintain the business brand throughout the website and social media channels

Line Cook April 2017 – 2019

  • Worked garde manger, hot appetizer, grill, roast station and tournant

  • Prepare flawless dish components that will create beautiful and  delectable food for 100-300 guests daily

  • Assume a daily leadership position where I am counted on by the Chefs to help prepare the other line cooks for service

  • Motivate the team to strive to better themselves through challenging situations

  • Take the lead on staff meal by creating a weekly plan and assuring each team member can complete their daily part, assisting where needed

  • Organize my station in a clean and efficient manner


The Semi-Healthy Foodie Middlesex, NJ

Owner April 2017 – present

  • Meal prep and personal chef business catering to the needs and dietary restrictions of clients

  • Create a healthy and delicious menu that changes seasonally

  • Choose and shop for the freshest produce and proteins to serve my clients

  • Manage food cost and profit margins

  • Design and maintain website, sales and transactions


Perkins Family Restaurant & Bakery   Green Brook, NJ

Manager April 2016- April 2017

  • Oversaw staff of 15-20 people

  • Responded to and solved problems with customers and employees while maintaining a positive work environment

  • Created daily special menus

  • Prepared sales’ reports and employee reports at the end of shift

Waitress and Hostess 2010 – 2017

  • Provided attentive service to guests

  • Managed table seating for guests upon arrival

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